Sweet As (mini) BlueBerry Pies

With the 4th of July on Friday, I wanted to make one of my all-time favorite sweets, blueberry pie. Now I have done a lot of eating blueberry pie, but not much cooking. Cooking is one of my favorites things to do, but baking not so much. Instead of making one large blueberry pie, I decided to make mini blueberry pies. I took a shot at it and it ended up being delicious and surprisingly easy.

What you’ll need for the pie crust: Serves: 4 mini blueberry pies

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 sticks chilled unsalted butter, cut into pieces

What you’ll need for the pie filling:

24 oz. pack of BlueBerries

2 1/2 cups of sugar

3 teaspoons of Cornstarch

2 tablespoons of lemon juice

Here’s how:

I never made pie crust before, so I wanted to use a recipe. I used this simple pie crust recipe. The only thing I did differently in the recipe is step 3. After separating the pie crusts to make mini pies, I rolled them into small balls and put them in the fridge (instead of flattening them the dough out.)

While my crust dough was in the refrigerator, I started making the pie filling. In a medium hot pot, I added my blueberries, sugar, lemon juice, and corn starch. Mix all ingredients together, and smash some of the blueberries while stirring. Leave the filling on a low heat until ingredients are thoroughly combined and have a pie filling-like texture.

After one hour take out your pie crust from the fridge. Remember we’re making mini blueberry pies…so instead of using a large pie pan, use a cupcake pan (if you can find a large tin cupcake pan.)

Butter the cupcake tin so that the blueberry crust will easily come out after baking. Place the crust dough into the tins and let bake for 20 minutes on 350.

Once the dough is cooked thoroughly carefully take the crust from the tins.